Make this Original Fantasy Fudge that's been around over 100 years. It's chocolatey, rich, and has crunchy walnuts. Easy enough for first-timers but so good even old pros love making it. Based on the famous Kraft recipe that everyone knows.
Why Make This Fudge
This fudge recipe works every time. Change it up with different nuts if you want. Makes great gifts, especially at Christmas. Tastes like the fudge your grandma used to make. Perfect when you want something sweet to share.
What You Need
- Sugar: 3 cups white sugar
- Butter: 3/4 cup, not salted
- Milk: 2/3 cup evaporated
- Chocolate Chips: 12 oz bag semi-sweet
- Marshmallows: 2 cups mini ones
- Walnuts: 1 cup chopped
- Vanilla: 1 spoon
- Pan: 9x13 inch
- Paper: Wax or parchment
How to Make It
- Get pan ready:
- Line pan with paper. Makes fudge easy to lift out later.
- Mix first stuff:
- Put sugar, butter, milk in big pot. Turn heat medium.
- Cook it right:
- Stir till boils. Cook 5 minutes or till hits 234° on candy tool. Keep stirring so bottom don't burn.
- Add chocolate:
- Take off heat. Put in chocolate chips. Stir till melts smooth.
- Put in rest:
- Add marshmallows, nuts, vanilla. Mix till marshmallows melt.
- Fill pan:
- Pour in lined pan. Spread even with spatula.
- Let it set:
- Leave out 4 hours till hard. Or put in fridge to speed up.
- Cut it up:
- Turn out on board. Cut in squares how big you want.
Story Behind It
Fudge started by accident over 100 years ago when someone messed up making candy. Now it's holiday favorite. This recipe comes from old Kraft marshmallow box. People been making it for years cause it works every time.
Making It Right
Don't rush cooking part - that's key. Stir whole time so sugar melts good. If you got candy tool, use it. No tool? Cook exactly 5 minutes after starts bubbling big. Make sure chocolate melts all way - no lumps.
No Special Tools?
No candy tool? Try water test. Drop tiny bit hot mix in cold water. If makes soft ball, it's ready. Or count 5 minutes from big bubbles. Best way: look for mix getting thick and dull on top - that's your sign.
Keeping It Fresh
Keep in box with tight lid. Put paper between layers so don't stick. Stays good 2 weeks on counter. Want longer? Put in fridge month or freeze 3 months. Let warm up before eating - tastes better.
Make It Your Way
Like pecans better? Use them instead. Want it extra chocolatey? Add more chips. Some folks put in peanut butter. Others skip nuts. Try different things till you find what you like best. Can't really mess it up.
Frequently Asked Questions
- Can I switch the nuts?
Sure can! Pecans work great - give a buttery taste. Almonds add nice crunch. Even mixed nuts work good. Some folks like macadamia nuts for fancy times. Don't like nuts? Leave them out or try mini chocolate chips instead. Want extra crunch? Toast the nuts first - just watch close so they don't burn. Whatever nuts you pick, chop them up good so the fudge cuts nice. Just keep the amount the same or fudge might not set right.
- How long till it's ready?
About 4 hours on counter till firm. Want it faster? Put in fridge - ready in about 2 hours. Freezer works too - 1 hour tops. Just don't rush it or it'll be too soft to cut. Test with a finger touch - shouldn't leave a mark. If your kitchen's warm, might take longer. Some folks leave it overnight just to be sure. Once it's set, it stays good at room temp - no need to keep cold.
- Can I use marshmallow fluff?
Yep! One jar (7 oz) equals about 4 cups mini marshmallows. Some say fluff makes it smoother. Both work fine - use what you've got. If using minis, pack them in the cup when measuring. Fresh marshmallows work better than old ones - they melt smoother. Don't use the big marshmallows - take too long to melt. Some stores sell special fudge marshmallow cream too.
- Need a candy thermometer?
Really helps get it right! Needs to hit 234° for perfect fudge texture. No thermometer? Drop a bit in cold water - should form a soft ball you can pick up. But thermometers are cheap and take guesswork out. Digital ones work best - easy to read. Just don't let it touch the pot bottom or reading's wrong. If fudge's grainy, probably didn't hit right temp.
- How do I store it?
Keep in tight box on counter - good a week. Put wax paper between layers so they don't stick. Don't put in fridge unless your house is super hot - makes it sweat when it comes out. Freezes great though - wrap tight first, good 3 months. Let frozen fudge warm up before cutting or it'll crack. Metal tins work better than plastic boxes for storing - keeps it fresh longer.
Some More Ideas
Love chocolate and nuts? Try making walnut brownies too. Or rocky road bars - same good stuff in different treats. All easy but look fancy!